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Chicken schnitzel recipe.

Easy Chicken Schnitzel

Let's bake a crispy schnitzel from sliced chicken breasts. It's quick and straightforward to make, and I bet your family will love it!
Course Main Course
Cuisine Czech
Keyword schnitzel
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 2 large chicken breasts boneless, skinless
  • ¼ cup all-purpose flour
  • ¾ cup breadcrumbs
  • 2 eggs
  • 1 tsp salt
  • frying oil pork lard, sunflower oil or Canola


  • Rinse the chicken breasts and pat them dry using paper towels. Cut off any gristle or bone remnants. Using a sharp knife, cut the meat lengthwise into slices about one-third inch thick.
  • Pound the slices with a mallet gently because the chicken meat is tender. Salt both sides.
  • Prepare the plain flour. Crack the eggs into a shallow dish, and beat them with a fork. Next, pour some breadcrumbs onto the work surface.
  • In this order (flour-egg-breadcrumbs), coat the slices on both sides. Finally, shake the breadcrumbs off the cuts so that they don't burn later in a frying pan.
  • Pour about ⅔ inch (1.5 cm) of oil into the pan; the schnitzels should swim in the oil while frying. Heat the oil to medium heat. Place the fillets carefully in the hot oil and shallow fry them on both sides until golden brown.
  • Place the fried chicken schnitzels on paper napkins to drain off excess fat. Keep them warm before serving.


  • SERVING: Chicken schnitzels are served warm as lunch or dinner with a suitable side dish. In the Czech Republic, they pair well with mashed potatoes or boiled potatoes. For festive occasions, serve with potato salad.
  • The breadcrumbs for the coating should ideally be homemade, freshly ground from dried white bread (baguettes, rolls). Czechs dry the remaining white bread and make them themselves in a conventional hand grinder. In the Czech language, breadcrumbs are called "strouhanka".
  • I don't put the flour and breadcrumbs on separate plates, but I prepare pieces of baking paper or foil of size about 12x12 inches (30x30 cm). By lifting the edges of the paper, I coat the schnitzels well without getting my fingers too dirty.